Cajun Marinated Pork Chops
Freeze these savoury chops right in the marinade so they're ready and waiting to pop into the oven along with baking potatoes and squash wedges.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 236 |
| pro | 22 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 61 mg |
| sodium | 638 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 14% |
| vit A | 8% |
| vit C | 15% |
| folate | 5% |
Suggested Recipes
-
1/2 cup (125 mL) ketchup
2 tbsp (25 mL) dijon mustard
1 tbsp (15 mL) fancy molasses
1 tbsp (15 mL) cider vinegar
2 tsp (10 mL) cajun seasoning
2 tsp (10 mL) worcestershire sauce
1/2 tsp (2 mL) dried thyme
1 onion, chopped
2 cloves garlic, minced
4 pork loin chops (bone in), about 1-1/4 lb (625 g)
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In bowl, stir together ketchup, mustard, molasses, vinegar, Cajun seasoning, Worcestershire sauce, thyme, onion and garlic. Scrape into large freezer bag. Add chops; seal and turn to coat. Refrigerate for 4 hours. (Make-ahead: Freeze for up to 1 month; thaw in refrigerator, 24 hours.)
In skillet, bring chops with marinade and 1/2 cup (125 mL) water to boil; reduce heat to low, cover and simmer until fall-apart tender 40 minutes. Transfer pork to serving platter. Increase heat to medium-high and cook until reduced to about 1 cup (250 mL), about 8 minutes; pour over chops. Sprinkle with parsley.
Tags:
Source
Canadian Living Magazine: November 2003
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »